Roasted Beet & Brussels Sprout Salad

1/2 to 1 lb bacon

6-8 beets, cubed

1 lb Brussel Sprouts

1 medium white onion, thinly sliced

6 cloves garlic

3 tspn thyme

salt and pepper

3 tbsn olive oil

1-2 cups mixed salad greens

1/2 cup almonds chopped

1. Cook bacon

2. Preheat oven to 400 degrees.

3. In large roasting pan, add beets, Brussel sprouts, onion, garlic, thyme, salt and pepper. Toss with 1-2 tbsn of olive oil. Beets may bleed color, so toss separately if an issue.

4. Roast vegetables uncovered in oven until softened and brown- approx. 30 mins.

5. Remove vegetables from oven stir in bacon.

6. Sprinkle mixed greens on serving plate and top with vegetables. Sprinkle almonds over all and drizzle olive oil over entire dish.

-Annie McHale, Nash's Organic Produce, Sequim, Washington